Fish soup

Pour the bag content of mixture of dehydrated vegetables and spices for fish soup (80g) into 1,5 l of cold water. Stir to avoid lumps. Put onto high temperature to boil. Add 900 g of cleaned and chopped fish. Cook for 25 minutes on  high temperature. Optionally, serve with cooked noodles.

VEGETABLE AND CHICKEN SOUP

Ingredients: 2 tablespoons each of carrot, parsley, celery, parsnip and onion; 2 tablespoons of peas, 1 tablespoon of margarine, 2 tablespoons of rice, 100 g of chicken meat, salt, pepper, BAG Vegetable Seasoning Mix and parsley leaves.

Preparation:

Pour water over dehydrated vegetables, cook for 10 minutes, drain and keep the soup. Melt margarine in a pot and add vegetables,small pieces of chicken and rice.  Stew for several minutes, stirring constantly. Pour kept soup and add water, if necessary. Season and cook for 20 minutes. When cooked, add minced parsley leaves.